Sweet Potato Protein Bowl
Plant-based eating does not mean skimping on protein. The Sweet Potato Protein Bowl packs 28g of clean vegetarian protein and 10g of fiber into an…
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Makes
- 4 bowls
- Protein
- ~28 gestimate per serving
Why this bowl works
- 28g 100% plant-based protein from organic tofu and shelled edamame
- Caramelized roasted sweet potato cubes spiced with cumin and smoked paprika
- Creamy lemon tahini dressing
- Massive 10g dietary fiber for gut health and long-lasting satiety
Plant-based eating does not mean skimping on protein. The Sweet Potato Protein Bowl packs 28g of clean vegetarian protein and 10g of fiber into an explosion of texture and warm roasted spices.
Featuring crispy sesame tofu, sweet roasted caramelized potatoes, crunchy purple cabbage, and a velvety lemon tahini drizzle, this bowl proves plant-forward food can be profoundly filling.
Cooking tips
Pressing the moisture out of the tofu for 15 minutes before roasting is crucial for achieving that irresistible golden crunch.
Swaps and variations
Add canned chickpeas to the sheet pan for an additional 7g of protein.
Storing and reheating
Store vegetables, tofu, and rice in meal prep containers for 4 days. Keep tahini dressing in a separate small container.
Recipe
Sweet Potato Protein Bowl
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Makes
- 4 bowls
- Protein
- ~28 g
Ingredients
You’ll need: Rimmed baking sheet, Parchment paper, Tofu press or heavy skillet with paper towels
Method
-
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
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Toss diced sweet potatoes with 1 tbsp olive oil, cumin, paprika, salt, and pepper. Spread on one half of the sheet pan.
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Toss pressed tofu cubes with 1 tbsp olive oil, garlic powder, salt, and cornstarch. Spread on the other half of the sheet pan.
-
Roast for 25-28 minutes, flipping halfway through, until the sweet potatoes are tender with browned edges and the tofu is crisp and golden.
-
In a small jar, whisk together the tahini, warm water, lemon juice, maple syrup, and a pinch of salt until a smooth, pourable dressing forms.
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Assemble bowls: Start with warm brown rice, then arrange roasted sweet potatoes, crispy tofu, steamed edamame, shredded cabbage, and sliced avocado.
-
Drizzle generously with lemon tahini sauce and finish with toasted sesame seeds.
Nutrition per serving (estimate)
- Calories
- 490 kcal
- Protein
- 28g
- Carbs
- 52g
- Fat
- 18g
- Fiber
- 10g
Calculated from standard ingredient values, not lab-tested. Brands and portion sizes change the numbers.
Questions
Can I air fry the tofu?
Yes! Air fry tofu cubes at 390°F for 12-14 minutes for the crispiest result.
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